Maïs péruvien au fromage
Gros épis de maïs andin bouillis et servis tièdes avec des tranches de fromage frais salé.
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Étapes
Prepare the corn
Pull off the husks and all the silk threads, keeping two clean husks aside. Cut each ear in half crosswise so the pieces fit easily in the pot and are easy to hold once cooked.
- 4 ears fresh choclo
- 2 corn husks
✅ C'est prêt quand : ears are completely free of husks and silk, cut into even halves
Flavour the water
In a large pot, bring the water to a boil with the reserved husks, sugar and salt. The husks and a little sugar are the Andean trick for sweeter, paler corn without adding sweetener directly to the kernels.
- 2 litres water
- 2 corn husks
- 2 tbsp sugar
- 1 tbsp fine sea salt
✅ C'est prêt quand : water is at a full rolling boil
Cook the corn
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Drain and rest
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Serve the dish
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Prepare the corn
Pull off the husks and all the silk threads, keeping two clean husks aside. Cut each ear in half crosswise so the pieces fit easily in the pot and are easy to hold once cooked.
- 4 ears fresh choclo
- 2 corn husks
✅ C'est prêt quand : ears are completely free of husks and silk, cut into even halves
Flavour the water
In a large pot, bring the water to a boil with the reserved husks, sugar and salt. The husks and a little sugar are the Andean trick for sweeter, paler corn without adding sweetener directly to the kernels.
- 2 litres water
- 2 corn husks
- 2 tbsp sugar
- 1 tbsp fine sea salt
✅ C'est prêt quand : water is at a full rolling boil
Cook the corn
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Drain and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve the dish
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The Story Behind the Dish
Corn, or sara in Quechua, has been grown and prized in the Peruvian Andes for thousands of years, long before the arrival of the Spanish. The large, pale, starchy-sweet choclo variety that thrives in the high valleys around Cusco became one of its most celebrated forms, eaten simply, without need for elaborate seasoning.
Pairing warm choclo with queso fresco is an everyday combination found at market stalls, roadside stands and family tables across the highlands, often alongside ceviche, anticuchos or simply on its own as a filling snack.
⭐ Why It's Famous
It turns two humble ingredients, sweet corn and salty fresh cheese, into a dish greater than the sum of its parts, and it shows how little Peruvian Andean cooking needs to taste extraordinary.
💡 Fun Fact
The giant white corn grown around Cusco has a protected designation of origin in Peru, recognising it as a distinct, prized variety separate from ordinary sweet corn.
Andean highlands of Peru, especially the Cusco region
-13.53°S, -71.97°W
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